Cauliflower, done a whole new way

To make cauliflower more interesting, and healthy, turn to your spice rack.

If you thought your family would never eat cauliflower, think again.

I decided to welcome in the New Year with a recipe that probably wasn't on many holiday tables in Berks County. New Year means new resolution, a resolution to eat healthier (and get more exercise too, of course.)

Over the past few years, I wasted a lot of ingredients trying to come up with a vegan cauliflower "casserole" and finally realized the reason I kept falling short was because I wasn't following my own advice: Celebrate the delectable plant.

Instead of trying to replicate mainstream recipes that include less than healthful ingredients, I really advocate focusing on flavor combinations that make sense. Sure, cauliflower goes with cheese, but in an attempt to drastically minimize my love affair with cheese, I looked toward my spice cabinet for inspiration.

This recipe is even better if prepared the day before, because the flavors blend together after a few hours of refrigeration.

Go ahead, eat with reckless abandon.

Roasted Cauliflower Salad (spicy)

1 head of cauliflower, cut into florets

1 medium Vidalia onion, chopped and sautéed until caramelized

1 cup golden raisins

1 16-ounce can of rinsed chickpeas or about half a bag, soaked overnight until tender

1 tablespoon curry powder

1/2 to 3/4 cup apple cider vinegar

Salt and pepper to taste

Garnish with julienned spinach.

Kate Murray is certified in plant-based nutrition and the author of "A Silent Cure in My Back Yard." Find more recipes at: asilentcure.org.